Maine Lobstah

I got a call from my pops this weekend: "Hey Holl, Lobstah's only $3.99 a pound!"

Its moments like this when I realize how much I love being in Maine during the Summer. Where else could you buy a fresh lobster for cheaper than a pound of sliced deli ham?

My personal favorite way to eat lobster is boiled then dipped in fresh butter with a squeeze of lemon juice. Using these butter warmers really makes a difference; you end up using less of it because its not getting cool and coagulated and there's just something about piping hot butter that makes all the difference in taste. In terms of the actual lobster I prefer the younger chicks-their shells are so soft you can crack them with your hand. Sure there's less meat than the honking hard shells but it packs way more flavor and sweetness.

I was skimming the Portland Press Herald this morning and found a great Lobster roll and stew recipe for when you want to jazz it up:

To make the best rolls or stew, let the lobster shine through

The REAL Italian

I know mad Crowz were in Maine last weekend, so I'll give a shoutout to the 207 and it's official state sandwich, the Amato's Italian. Though you can get it with salami, turkey, capicola, pepperoni, sans meat, etc., the Original calls for ham, green peppers, olives, onions, tomatoes, picles, then salt, pepper and oil.. And American cheese, not that fancy provolone stuff. My version: no tomatoes, extra sour pickles. Sour pickles and kalamata olives are key.

To be eaten while looking at the ocean or at some NEBS winding their way down a cobblestone street in search of the next Miller Lite draft.

Mustard Pickles (Shout Out to OOB)

I've received a pickle recipe request from my fellow sour-taste-budded crow Emily (I'm pretty sure one night we almost took down a whole jar of pickles just the two of us!) This is the only pickle recipe I have- it's incredibly easy, uses basic ingredients and the best part is they are ready in just a couple of hours! Before I post the recipe let me just add that I am extremely jealous that Emily is already getting pickling cukes out there in San Fran, it will be a glorious day when they make their debut here in Boston.

Roger's Famous Mustard Pickles

1 teaspoon Pickling Salt
1 teaspoon Sugar
1 teaspoon Mustard Powder (1/2 tsp for modest taste buds)
Cider Vinegar
Pickling Cukes

Slice cukes into spears and cram as many as you can into a jar that is about roughly as high as the spears*

Add the salt, sugar and mustard to the jar

Add enough vinegar to just cover the cucumber spears, and shake well to dissolve the dry ingredients

Let sit on a countertop for a couple of hours-give the jar a shake every now and then


I prefer these pickles after 2-4 hours when they are still crisp, if you have a hankering for a "clear out your sinuses pickle", let them sit overnight. Once they have reached your desired potency, keep them in the fridge so they won't become more sour.

*This is important because if there is alot of extra jar space then it will affect how much vinegar is added and will make them too sour



This is my dad's recipe, he probably gives it out 100 times a summer but no one ever cares to replicate it because they always count on him bringing a batch down to the beach.

Reggio-Old Orchard Beach, ME

Counterpoint.

Holly, what is wrong with this label? Some poor art student SLAVED over it, and all you do is crap on his/her work. Sure, the color pallet reminds me a wee bit of a 3rd grade classroom. But I like it.

And here is why:

1) The design is simple and straightforward. It kinda looks like something I could pull together with a pack of crayola markers and a basic knowledge of Microsoft publisher. Its not pretending to be all fancy big city beer. It's a beer of the people damnit.

2) I enjoy the subtle ode to Maine via way of the lobster buoy. I like Maine and I like buoys.

3) I like how the bottle caps are all different colors. I find it whimsical and adorable.

4) Geary's Summer Ale is the most delicious beer of all time and drinking it makes it truly summer. Like all precious gifts, it does not matter how it is wrapped.

I rest my case.

Sweet Nectar

Tis the season for Summer Ales!


Everyone has their favorite summer ales- they mostly correlate with the area you grew up. For those Jersey/New York folks it's probably Brooklyn Summer, the New Hampshirans will grab a Red Hook Sunrye, for us Maniacs it's that sweet nectar we call Geary's Summer ale.

I'm not sure if its the long snowy winter, or the fact that we're deprived from it for 9 months, but once you have that first sip of the sweet nectar in late April instinct kicks in to either lounge on the beach or turn on the grill.


Not only do I get excited for the taste of Geary's Summer, I also can't wait to see the new bottle/ box design that is picked from a group of contestants each season. Maine College of Art (MECA) collaborates with Geary's Brewery to offer a $5000 scholarship to the student who comes up with the best label design. The past four years have been pretty on point with creating a design that captures the delicious summer taste, my favorite being the summer of 2005 (if anyone has their hands on a pic of this design please send to me, it's a sunset over pretty marsh grass). Here is a little peak at year's past:







Last year's winner is the middle picture with the lobster. Lobsters definitely scream Maine but I peaked the MECA website to see what it was competing against and there are about 5 other designs, that in my opinion, totally beat out the Lobster (I really dig #18 and 20).

2008Competition

That brings us to the new 2009 label.

My immediate reaction was "Chucky Cheese Raunch". I'm not sure why those words formulated in my head- maybe its the cheeriness of the label and the fact that it looks like its advertising to little children, i really don't know. The buoys look too much like balloons and there is a total lack of Maine feel to it.

There are some people who disagree with my opinion of the 2009 label and actually enjoy it, one of them being a fellow kitchen crow (Vbar). Maybe her wise words will have an impact on me and sway my harsh opinion to a more neutral ground- the important thing here is that the contents of the bottle remain the same and will always be the sweet nectar of summer.

Free World Wide Web Goodies

I haven't lived in Maine since the Summer of 2007 but that doesn't deter me from reading the Portland Press Herald every Wednesday. Why you ask- well Wednesday happens to be the day they feature a Food and Health section. It always features an article on wine, "on the lighter side" recipes which shows healthy alternatives to gut-bombing dishes, and usually has a couple good features on food in the community.
Taking after my father, who is sometimes referred to as King Crow, I love to hunt for the deals so this Morning I was pleasantly surprised with an article entitled Fun with Freebies. Who doesn't dig a bargain, but free stuff- how could it get any better? Basically this woman shares all of these websites to browse to order free samples of products. Some of them are not really up my alley, such as a coupon for a 2 liter of Dr. Pepper or Splenda packets with added fiber (SICK), where other products seem totally legit: free Yogi Tea samplers and Lindt truffles- sign me up! We are quickly approaching delicious Iced Tea season so hopefully those free Yogi samples don't take forevez to get here.

Refreshing Iced Tea
5 bags black tea
2 bags blueberry white tea
3 slices of lemon rind (do not include bitter white pith)
1 1/2 tsp honey (can add or subtract depending on sweetness desired)
Add the above contents to a large pitcher or Jar with a lid and pour boiling water halfway up the container
Let tea bags steep for 3-5 minutes, squeeze and then discard
Add enough ice to top it off and then let chill in the fridge.

When you're feeling a little saussy you can also add some Tanqueray and lemon flavored tonic water to the above iced tea for a refreshing summer cocktail!